Thursday, May 2, 2013

Chicken Tinga

Hey everyone! I know it's been over a year since I last posted. Life got hectic, there was a move, loss of a couple computers, etc. I know, I know... No excuse. I'm back though to get this blog rolling. As you may very well know, Cinco de Mayo is right around the corner. It's one of the many celebrated drinking days that we have. Haha, but no. It's actually celebrated here in the US and in Mexico as a celebration of Mexican heritage and pride. Originally, it was to a way to commemorate the cause of freedom and democracy during the first years of the American Civil War.

So to celebrate the upcoming holiday, I want to do a few days of authentic meals that hail from Mexico. To start us off, we will be making: Chicken Tinga. For those of you who do not know what that is, it's a dish of shredded chicken in a tomato and chili chipotle sauce. It's super versatile, as well as quick to make. Please note: if you do not like smoky flavors, or even the slightest hint of spice, then this dish is probably not for you. Now, let's begin!

Chicken Tinga
Yields 10-12 servings

You will need:

  • 6 cups water
  • 2 pounds skinless/boneless chicken breast
  • 4 teaspoons salt, divided
  • 1 clove garlic
  • 1 medium yellow onion, quartered
  • 1 large vine ripened tomato, quartered
  • 1 (7-ounce) can chipotle peppers in adobo sauce
  • 1/4 cup canola oil
  • 1 large yellow onion, chopped
  • 3 large vine ripened tomatoes, chopped
  • 1 clove garlic, chopped
  • 12 Flat tostada shells, packaged or corn tortillas

You can choose whatever toppings you enjoy. I recommend iceberg lettuce, avocados, or queso fresco.

  1. In a large stockpot, over medium to high heat, add water, chicken, 2 teaspoons salt, 1 clove garlic, and quartered onion. Cover and simmer for about 30 minutes. Set aside.
  2. Remove the chicken and allow it to cool. After the chicken cools off, shred it.
  3. In a blender add the boiled onion and garlic clove, quartered tomato, chipotle peppers including adobo sauce, 2 teaspoons salt, and enough chicken broth to fill the blender half way. Puree until smooth.
  4. Heat the oil in a large and deep pan over medium heat.
  5. Once it is hot but not smoking, stir in the chopped onion and cook until soft and translucent, about 2 minutes.
  6. Add chopped tomatoes and chopped garlic and cook for an additional 2 minutes.
  7. Add the cooked shredded chicken, the chipotle sauce from the blender and more chicken broth if it is too dry. Bring to a boil, reduce heat and simmer for 10 minutes.
  8. Add salt to taste.

For the Tostadas:

  1. In a heavy skillet, heat one-quarter inch of oil. 
  2. Drop tortillas carefully into hot oil, one at a time, for 20 to 40 seconds on each side or until crisp and golden. 
  3. Drain on paper towels.

To Assemble:

Place a tostada on a serving plate, spoon on the Chicken Tinga, garnish, and enjoy!

How easy was that? I hope you enjoyed joining me for this amazing recipe. Stay tuned for another exciting Cinco de Mayo inspired recipe tomorrow! Adios!